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2 aubergines, approximately 300g, 400ml water, 2 tbsp shoyu, 100ml Cereals & Soy drink, 1 tsp of starch, 120g polenta, 5 tbsp grated parmesan, 2 tbsp finely chopped almonds, 4 tbsp fruity olive oil, some fresh basil leaves, freshly ground pepper, sea salt.
Cut the ends from the aubergines and then cut them lengthwise, into slices of about 0.5 cm thick. Mix together the olive oil, chopped basil, salt and pepper and brush the slices of aubergine on both sides with it. Grease the oven plate with some oil and place the aubergineslices on it. Put them under the (heated) grill until they start to brown. Turn them over and grill them for a few minutes. Bring the water together with the Cereals & Soy drink, the shoyu and the starch to a boil, add the polenta to the mix and cook for about 10 minutes on low. Stir regularly. When the dish is nearly ready, add the cheese. Season with salt and pepper. Divide the polenta into smaller parts (one part per slice of aubergine). Place each part on one slice of aubergine and role up. Place all rolls on a baking sheet, sprinkle with almonds and put them under the grill. Serve lukewarm.
